Crispy Parmesan Garlic Edamame

"Baked in the oven, this edamame recipe is a tasty snack with only 123 calories! A filling food that will help you reach your weight goals."

I’ve been sharing all sorts of delicious recipes with you lately, but if there is one thing they all have in common, it’s this: these recipes are not exactly… calorie conscious.

And I don’t know about you, but with the warm weather looming on the horizon I’m starting to think more about what kind of healthy snacks I can have around the house so that I’ll still be able to fit into enjoy wearing fun tank tops and shorts this summer.

SO I’m really, honest-to-goodness trying to eat a little better this week. I’m upping my water intake and trying to take the dogs on (more) regular walks, which is no easy task, seeing as we have four furry little mongrels we share our home with and I can only walk two of them at a time. A nice mile long walk for them ends up being two miles for me, but you know what?

That’s okay. That just means I can have a little extra whipped topping on my diet-cheat parfait.

Nothing wrong with having a goal.

To help get me through this, I’m digging deep in my stash of recipes from my more successful diets, and this edamame recipe is a personal favorite.

Now, don’t get me wrong – I don’t necessarily need a recipe to enjoy edamame. It’s perfectly delicious on its own with a dash of sea salt. But there’s no harm in spicing things up a bit with a little flavor, amirite?

And as I’ve said before, I’m a big fan of any low-calorie recipe that is able to bring flavor without resorting to the harsher flavors of pepper, cayenne, or jalapeno. I want to taste the flavor, not feel it.

The suggested serving size on this recipe is listed as 1/2 cup, but that’s usually not enough for me. I typically eat about half (so round 1 full cup) and save the rest for later. But even when you double the suggested serving size, the calories are more than reasonable.

123 or 246? I’ll take either and not feel the least bit bad about it.

One final perk about this recipe: the parmesan cheese links the edamame into little bite-sized clusters, making it feel like a typical mainstream snack food. Sometimes eating is as much about perception as it is about taste; if it doesn’t feel like you’re limiting yourself with a diet food, you just might enjoy the taste little bit more.

It sounds crazy, but I’ve had this trick work on me countless times before (and this is even with me knowing it’s a trick). It’s probably why I like this recipe so much, even when I’m not dieting.

Have you tried this recipe? Is there a way you love to eat edamame? I’d love to hear about it in the comments!

This recipe was originally published on November 6th, 2014. It received a TLC update with new photos on April 20, 2016.

Instructions

In another medium bowl, add fresh (or thawed) edamame. (Hint: if thawing edamame, place in a pot of cool water for 5-10 minutes, then drain and pat edamame dry). Add olive oil to bowl and toss with edamame to coat.

Pour parmesan cheese mixture on top of edamame, then stir until edamame is evenly coated.

Spread edamame on prepared baking sheet in an even layer. Bake in the oven for 12-15 minutes or until cheese is melted and browned to your liking.

Let cool for 5 minutes before serving.

Recipe Notes

If you make this recipe, be sure to hashtag it #HomemadeHooplah! I'd love to see what you cook!

Please keep in mind that I'm not a certified nutritionist; I am just a quirky girl who loves to eat. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values. If nutritional information is important to you and your diet, please verify this recipe with your favorite nutrition calculator.

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About Chrisy

I'm a small-town girl living in a big city who wants to eat everything she sees on Pinterest. I also enjoy hanging out with my herd of small dogs, binge-watching Netflix, and playing online games. READ MORE

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That is a GREAT question Sherri and one I’m still working on. I’ve done a little research and the best I’ve found is to overcook the edamame so that they’re very dry… but I kinda like how they’re both a little soft and a little crunchy. I’ll let you know if I ever come up with a good solution, but for now, I store them in a container then heat them up in a toaster often to try to revive some of the crunch. Still not as good as freshly made it but helps.

I just made this and it was good. I had to add a little more salt for my taste. Also, I baked this for 30 min. I have a new oven and it works well but they just needed to be a little crispier for me. The cheese didnt burn or anything like that with the extra time. But I will be making them again. Thank you for the recipe.

Hey Melissa! I’d need to double check the calculator with another source, but between the edamame at 8g of fat per cup and the olive oil at 14g per tablespoon, it starts to add up pretty quickly. If you used another oil in place of the olive oil (or skipped it altogether) you could free up those 14 of those 32g.

Do you cook the edamame first to soften it? Also, I first tried this for the first time a few weeks ago at a Japenese restaurant and each one had hard stems attached and it was hard to chew through the pod. Is this how it’s suppose to be?

Hey Christi! For this recipe, I didn’t cook the edamame first, but you do want to make sure you’re using shelled edamame. And as for the restaurant serving it with the stems, I don’t think I’ve seen that before. I know some restaurants serve them in the pods, but you shell them at the table to get to the beans inside.

I feel like with being a food blogger is a constant struggle between cooking and eating amazing non-calorie conscious food and healthy but tasty food. I am not a healthy cook by any means, but I try (occasionally) to get back in a health kick and create some healthier recipes. This is a great one. Anything crispy with parmesan cheese tastes great! What a great snack food!